KR20050076260A - Method for manufacturing changachi made from king oyster mushroom - Google Patents

Method for manufacturing changachi made from king oyster mushroom Download PDF

Info

Publication number
KR20050076260A
KR20050076260A KR1020040004172A KR20040004172A KR20050076260A KR 20050076260 A KR20050076260 A KR 20050076260A KR 1020040004172 A KR1020040004172 A KR 1020040004172A KR 20040004172 A KR20040004172 A KR 20040004172A KR 20050076260 A KR20050076260 A KR 20050076260A
Authority
KR
South Korea
Prior art keywords
mushrooms
seasoning solution
mushroom
pickles
cooled
Prior art date
Application number
KR1020040004172A
Other languages
Korean (ko)
Other versions
KR100548991B1 (en
Inventor
전수옥
Original Assignee
전수옥
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 전수옥 filed Critical 전수옥
Priority to KR1020040004172A priority Critical patent/KR100548991B1/en
Publication of KR20050076260A publication Critical patent/KR20050076260A/en
Application granted granted Critical
Publication of KR100548991B1 publication Critical patent/KR100548991B1/en

Links

Classifications

    • EFIXED CONSTRUCTIONS
    • E01CONSTRUCTION OF ROADS, RAILWAYS, OR BRIDGES
    • E01CCONSTRUCTION OF, OR SURFACES FOR, ROADS, SPORTS GROUNDS, OR THE LIKE; MACHINES OR AUXILIARY TOOLS FOR CONSTRUCTION OR REPAIR
    • E01C3/00Foundations for pavings
    • E01C3/02Concrete base for bituminous paving
    • EFIXED CONSTRUCTIONS
    • E01CONSTRUCTION OF ROADS, RAILWAYS, OR BRIDGES
    • E01CCONSTRUCTION OF, OR SURFACES FOR, ROADS, SPORTS GROUNDS, OR THE LIKE; MACHINES OR AUXILIARY TOOLS FOR CONSTRUCTION OR REPAIR
    • E01C11/00Details of pavings
    • E01C11/16Reinforcements
    • E01C11/165Reinforcements particularly for bituminous or rubber- or plastic-bound pavings
    • EFIXED CONSTRUCTIONS
    • E01CONSTRUCTION OF ROADS, RAILWAYS, OR BRIDGES
    • E01CCONSTRUCTION OF, OR SURFACES FOR, ROADS, SPORTS GROUNDS, OR THE LIKE; MACHINES OR AUXILIARY TOOLS FOR CONSTRUCTION OR REPAIR
    • E01C11/00Details of pavings
    • E01C11/22Gutters; Kerbs ; Surface drainage of streets, roads or like traffic areas
    • E01C11/221Kerbs or like edging members, e.g. flush kerbs, shoulder retaining means ; Joint members, connecting or load-transfer means specially for kerbs
    • EFIXED CONSTRUCTIONS
    • E01CONSTRUCTION OF ROADS, RAILWAYS, OR BRIDGES
    • E01CCONSTRUCTION OF, OR SURFACES FOR, ROADS, SPORTS GROUNDS, OR THE LIKE; MACHINES OR AUXILIARY TOOLS FOR CONSTRUCTION OR REPAIR
    • E01C3/00Foundations for pavings
    • E01C3/06Methods or arrangements for protecting foundations from destructive influences of moisture, frost or vibration
    • EFIXED CONSTRUCTIONS
    • E01CONSTRUCTION OF ROADS, RAILWAYS, OR BRIDGES
    • E01CCONSTRUCTION OF, OR SURFACES FOR, ROADS, SPORTS GROUNDS, OR THE LIKE; MACHINES OR AUXILIARY TOOLS FOR CONSTRUCTION OR REPAIR
    • E01C2201/00Paving elements
    • E01C2201/16Elements joined together

Abstract

본 발명은 새송이버섯을 주재료로 하는 장아찌의 제조방법에 관한 것이다.The present invention relates to a method for producing a pickled pickled mushroom as a main ingredient.

즉, 물에 진간장, 소금, 설탕, 물엿, 다시마, 생강, 표고버섯을 넣고 끊이는 양념용액 1차 준비단계와, That is, the first preparation step of seasoning solution to put the soy sauce, salt, sugar, starch syrup, kelp, ginger, shiitake mushrooms in water,

상기 단계에서 끓게 되면 다시마를 건져내고 10∼30분간 끊인다음 부재료는 건져내고 식초, 미향, 매실액기스를 첨가하여 이를 1∼3분간 끊여주는 양념용액 2차 준비단계와, When boiled in the above step, remove the kelp and cut for 10-30 minutes, then remove the subsidiary ingredients, add the vinegar, flavor and plum extract, and cut it for 1 to 3 minutes, and the second preparation step,

상기 단계를 거친 끊는 양념용액에 정선, 세절된 새송이버섯을 넣어 10∼60초간 데친다음 건져내는 새송이버섯 데치는단계와,Put the pickled, shredded mushrooms of mushrooms in the seasoning solution through the above steps for 10 to 60 seconds and then remove the mushrooms from the mushrooms.

상기 단계를 거친 양념용액과 새송이버섯을 5∼15℃의 온도에서 자연냉각시키는 단계와, Naturally cooling the seasoning solution and the Pleurotus eryngii at the temperature of 5 to 15 ° C.,

상기 냉각된 양념용액에 냉각된 새송이버섯을 넣어 36∼60시간 1차 숙성시키는 단계와, Putting aged cooled mushrooms into the cooled seasoning solution for primary aging for 36 to 60 hours;

상기 숙성과정을 거친 버섯을 건져낸후 양념용액을 더 끊여주고 이를 5∼15℃의 온도에서 자연냉각시킨 상태에서 다시 새송이버섯을 넣어 36∼60시간 2차 숙성시키는 단계를 포함하는 것을 특징으로 하는 새송이버섯장아찌의 제조방법이다.After picking out the mushrooms after the aging process, the seasoning solution is further cut off, and the fresh mushrooms are put in a state where they are naturally cooled at a temperature of 5 to 15 ° C., and the second mushrooms are aged for 36 to 60 hours. It is a manufacturing method of mushroom pickles.

Description

새송이버섯장아찌의 제조방법{METHOD FOR MANUFACTURING CHANGACHI MADE FROM KING OYSTER MUSHROOM}Manufacturing method of matsutake mushroom pickles {METHOD FOR MANUFACTURING CHANGACHI MADE FROM KING OYSTER MUSHROOM}

본 발명은 새송이버섯을 주재료로 하는 장아찌의 제조방법에 관한 것이다.The present invention relates to a method for producing a pickled pickled mushroom as a main ingredient.

장아찌는 무우, 오이, 마늘, 고추, 깻잎등의 야채류를 간장, 된장, 고추장 또는 식초등에 담가 절이거나 오랜시간동안 지난후에 먹는 저장식품으로 우리고유의 대표적인 밑반찬이고 그 종류가 매우 많다. Pickles are pickled vegetables such as radishes, cucumbers, garlic, pepper, sesame leaves, and soaked in soy sauce, miso, red pepper paste, or vinegar, or they are eaten after a long time.

그러나 이러한 우리고유의 장아찌는 비교적 맛이 강한 간장, 된장, 고추장, 식초등에 절이거나 담가 오랜시간이 지난후에 먹는 것이므로 짜고 매운 자극적인 특성이 있으므로 어린이나 젊은층은 입맛에 쉽게 적응되지 못하였다.However, since our unique pickles are pickled in soy sauce, soybean paste, red pepper paste, vinegar, etc., they are eaten after a long time, so they are salty and spicy and irritating.

또한 우리고유의 장아찌와 같이 장기간 저장하여 먹는 서양의 음식으로 피클(Pickles)이 있는바 이러한 피클은 오이나 채소를 소금에 절이고 식초, 설탕등의 각종 향신료를 첨가하여 만드는 것으로 그 맛이 달거나 톡쏘고 새콤한 특성을 갖고 있으므로 피자와 같은 서양음식에 어울리고 한식의 밑반찬으로 입맛에 맞지 않았다.In addition, Western foods such as our unique pickles are pickles (pickles), which are stored for a long time. These pickles are made by salting cucumbers or vegetables and adding various spices such as vinegar and sugar. Because it has a sour characteristic, it is suitable for Western foods such as pizza and was not suitable for the taste of Korean side dishes.

그래서 본 발명자는 건강식품으로 널리알려진 새송이버섯을 이용하여 동서양의 음식에도 잘어울리고 모든 연령대의 입맛에도 부합되는 장아찌를 제공할수 있게 하였다.Thus, the present inventors have been able to provide pickles that are well suited to the food of the East and the West and fit the tastes of all ages by using the new mushrooms widely known as health foods.

새송이버섯(일명 진미버섯)은 느타리버섯류에 속하는 것으로 자실체의 균사조직이 치밀하여 육질이 뛰어나고 맛과향이 뛰어난 것으로 비타민C가 느타리버섯의 7배, 팽이버섯의 10배정도 높고 무기질, 칼슘, 철의 함량이 높은 것으로 알려져 있으며 주로 뜨거운 물에 데치거나 육고기와 같이 요리되고 있으며 최근에서는 고유의 장아찌와 같이 가공되어지고 있을 뿐이다.Pleurotus eryngii (aka delicacy) belongs to the oyster mushroom, and the mycelium of the fruiting body is dense and has excellent flesh quality and excellent taste and aroma. It is known to be high and is usually boiled in hot water or cooked with meat, and only recently processed with its own pickles.

본 발명은 새송이버섯의 육질을 유지하면서 장기간 보존이 가능하고 영양학적으로 우수하고 장아찌 고유의 깊은 맛을 유지하면서 여러종류의 음식과도 잘 조화되는 새로운 형태의 새송이버섯장아찌를 제공하는데 있다. The present invention is to provide a new type of mushroom mushroom pickles pickles that can be preserved for a long time while maintaining the meat quality of the mushrooms, nutritionally excellent and well harmonized with a variety of foods while maintaining the deep taste of pickles.

본 발명은 물에 간장, 소금, 설탕, 물엿, 양파, 다시마, 생강, 표고버섯을 넣고 끓여주는 양념용액 1차준비단계와, The present invention is the first preparation step and seasoning solution to boil soy sauce, salt, sugar, syrup, onion, kelp, ginger, shiitake mushrooms in water,

상기 단계에서 끓게되면 곧바로 다시마를 건져내고 10∼30분간 끊인다음 고형의 부재료들을 전부 건져내고 식초, 미향(맛술), 매실액기스를 첨가하여 이를 1∼3분간 더 끊여주는 양념용액 2차 준비단계와, When boiling in the above step, immediately remove the kelp and cut for 10-30 minutes, then take out all the solid ingredients, add vinegar, flavor (flavored wine), plum extract, and further cut it for 1-3 minutes, and

상기 단계를 거친 끓는 양념용액에 정선, 세절된 새송이버섯을 넣어 10∼60초간 데친다음 건져내는 새송이버섯 데치는 단계와, Put the pickled, shredded mushrooms of mushrooms in the boiling seasoning solution through the above step for 10 to 60 seconds and then remove the mushrooms from the mushrooms.

상기 단계를 거친 양념용액과 새송이버섯을 5∼15℃의 온도에서 자연 냉각시키는 단계와, Naturally cooling the seasoning solution and the Pleurotus eryngii at the temperature of 5 to 15 ° C.,

상기 냉각된 양념용액에과 새송이버섯을 넣어 36∼60시간동안 1차 숙성시키는 단계와, Putting the Pleurotus eryngii in the cooled seasoning solution for the first aging for 36 to 60 hours;

상기 숙성과정을 거친 버섯을 건져낸후 양념용액을 더 끓여주고 이를 5∼15℃에서 자연냉각시킨 상태에서 다시 새송이버섯을 넣어 36∼60시간 동안 2차숙성시키는 단계와, After taking out the mushrooms after the aging process, boil the seasoning solution further and add them to the new mushrooms in a state of being naturally cooled at 5 to 15 ° C. for 2 to 36 hours, and

상기 숙성단계를 거친 새송이버섯을 포장하여 냉장보관하는 단계로 이루어지는 새송이버섯장아찌의 제조방법을 제공한다.It provides a method for producing a matsutake mushroom pickles consisting of the steps of packaging the matsutake mushrooms after the aging step.

또, 상기의 1,2차 숙성과정을 거친다음 이를 다시 한번더 반복하여 장아찌를 제조하게 되면 보다 깊은 맛을 내게 된다.In addition, after the first and second aging process is repeated once again to produce the pickles will give a deeper taste.

상기에서 새송이는 50∼60중량%, 물 20∼30중량%, 간장 3∼10중량%, 소금 1∼2중량%, 양파 1∼5중량%, 고추 0.2∼0.8중량%, 식초 1∼3중량%, 설탕 0.5∼1.5중량%, 미향(맛술) 0.3∼0.8중량%, 다시마 0.2∼0.8중량%, 표고버섯 0.1∼0.3중량%, 생강 0.1∼0.3중량%, 물엿 0.3∼0.8중량%, 매실액기스 2∼4중량%의 비율로 된다.In the above, the shoots are 50 to 60% by weight, water 20 to 30% by weight, soy sauce 3 to 10% by weight, salt 1 to 2% by weight, onion 1 to 5% by weight, red pepper 0.2 to 0.8% by weight, vinegar 1 to 3% %, Sugar 0.5-1.5%, Flavored 0.3-0.8%, Seaweed 0.2-0.8%, Shiitake 0.1-0.3%, Ginger 0.1-0.3%, Starch syrup 0.3-0.8%, Plum extract It becomes the ratio of 2-4 weight%.

상기와 같이하여 완성된 새송이버섯장아찌는 끊는 양념용액에 데쳐내므로 아린맛을 없애주고 살균효과와 새송이버섯 특유의 쫄깃쫄깃한 육질을 한층 살려주게 되며 장기보존성을 갖게 된다.Completed as described above, soybean mushroom pickles pickled in the marinated solution to remove the arine taste, and sterilization effect and chewy meat peculiar to the peculiar to the mushrooms and will have long-term preservation.

본 발명의 제조시 양념용액을 반복해서 끊여주는 것은 버섯이 함유하고 있는 즙이 빠져 변질되는 것을 방지하기 위한 것이며, 새송이버섯은 다단계의 숙성과정을 거치게 되므로 새송이버섯에 함유된 수분은 빠져나가고 양념이 충분히 배이게 된다.Repeatedly cutting off the seasoning solution in the manufacture of the present invention is to prevent the juice containing the mushrooms to be deteriorated and deteriorated, the moisture contained in the new pine mushrooms, so the seasoning mushrooms go through a multi-stage aging process Got full enough.

양념용액제조시에 간강은 맛이 부드럽고 단맛이 들어있는 진간장을 사용하는 것이 좋고 양념용액1차 준비단계에서 양념용액이 끊게 되면 곧바로 다시마를 건져내는 것은 다시마의 떫은 맛이 우러나지 않도록 한다.When preparing seasoning solutions, it is recommended to use soy sauce with mild taste and sweet soy sauce, and when the seasoning solution is cut off in the first preparation stage, scooping kelp immediately will prevent the astringent taste of kelp.

새송이버섯을 끊는 양념용액에 데쳐낸다음 냉각된 양념용액에 다단계로 숙성시킴으로서 장아찌의 맛을 더욱 깊고 풍부하게 하여준다.Boil the Pleurotus mushrooms in the seasoning solution, and then mature them in the cooled seasoning solution in multiple stages to make the taste of pickles deeper and richer.

이와같은 방법에 의해 제조된 새송이버섯장아찌는 고유의 장아찌에 휠씬 부드럽고 새송이버섯의 쫄깃쫄깃한 질감과 맛과 향을 갖게 될 뿐만 아니라 새송이버섯에 함유된 영양성분으로 좋은 건강식품이 될수 있다.The fresh mushroom pickles prepared by this method not only have the unique pickles, they are very soft and have the chewy texture, taste and aroma of the fresh mushrooms, and can be a good health food with the nutrients contained in the mushrooms.

이하 본 발명에 따른 새송이버섯장아찌의 제조방법은 실시예에 의하여 상세히 설명한다.Hereinafter, a method for preparing a mushroom mushroom pickles according to the present invention will be described in detail by examples.

<실시예 1><Example 1>

물 26중량%에 진간장 6.5중량%, 소금 1.6중량%, 물엿 0.5중량%, 양파 3.8중량%, 고추 0.5중량%, 다시마 0.5중량%, 생강 0.2중량%, 표고버섯 0.2중량%를 넣은 양념용액을 끊였다.Seasoning solution containing 6.5% by weight of soy sauce, 1.6% by weight of salt, 0.5% by weight of starch syrup, onion 3.8% by weight, 0.5% by weight of red pepper, 0.5% by weight of kelp, 0.2% by weight of ginger and 0.2% by weight of shiitake mushrooms Hung up.

상기 양념용액이 끊게 될때 곧바로 다시마를 건져내고 약한불에서 20분동안더 끓여준다음 고형의 부재료들을 전부건져낸 상태에서 식초 1.7중량%, 미향(맛술) 0.5중량%, 매실액기스 3.0중량%를 첨가하고 이를 2분간 끊였다.When the seasoning solution is cut off, immediately remove the kelp and boil it for 20 minutes on a low heat. Then, add 1.7% by weight of vinegar, 0.5% by weight of unflavored (flavored wine), 3.0% by weight of plum extract, and remove it for 2 minutes. Hung up.

깨끗이 세척하고 선별, 정선한 주재료인 새송이버섯 54중량%를 길이방향으로 3등분정도 세절하여 이를 상기 과정을 거친 끊는 양념용액에 넣어 20초간 새송이버섯을 데친다음 건져내어 양념용액과 함께 5∼15℃의 온도에서 자연냉각시켰다.Wash and clean 54% by weight of the Pleurotus eryngii, a selected and selected main ingredient, about 3 parts in lengthwise direction, put it in the seasoning solution that has been processed above, boil the Pleurotus mushroom for 20 seconds, and then scoop it out with 5 ~ 15 ℃ It was naturally cooled at the temperature of.

냉각된 양념용액에 냉각된 새송이버섯을 넣어 48시간 숙성시킨 다음 버섯을 건져낸 상태에서 양념용액을 더 끊여주고 이를 냉각시켜 다시 새송이버섯을 넣어 48시간 숙성시켰다.After cooling the fresh mushrooms in the chilled seasoning solution and aged for 48 hours, the mushrooms were taken out and the seasoning solution was further cut and cooled.

숙성상태가 끝난 새송이버섯을 건져내어 포장하고 이를 냉장보관하였다.After harvesting, the mushrooms were harvested, packaged, and refrigerated.

이와같이 제조한 새송이버섯장아찌는 오랜기간 냉장고에 보관하고 먹을수 있었으며 그냥 먹거나 잦은 양념으로 조리해 먹어도 맛있었다.The fresh mushroom mushroom pickles prepared in this way were kept in the refrigerator for a long time and could be eaten or cooked with frequent seasonings.

<실시예2>Example 2

상기 실시예1과 동일하게 제조하되 숙성과정을 다시한번더 반복하였다.Prepared in the same manner as in Example 1, but repeated the aging process once again.

이러한 실시예에 의해 제조된 새송이장아찌는 버섯에 있는 즙이 많이 빠져나가고 양념이 많이 배이게되어 보다 깊은 맛을 내고 장기보존성을 높일 수 있었다.Pear pickled pickles prepared by these examples can be juiced out of the mushrooms and the seasoning is doubling to give a deeper taste and long-term preservation.

본 발명에 의해 제조된 새송이장아찌는 새송이를 데치고 숙성시키는 과정에서 쫄깃쫄깃한 육질상태와 장아찌특유의 깊은 맛과 풍미를 나타내게 된다. The fresh pine pickles prepared by the present invention exhibit a chewy meaty state and the deep taste and flavor peculiar to the pickles during the process of boiling and aging the wild pine shoots.

또, 종래의 장아찌나 피클에서 발견할수 없는 독특하고 부드러운 맛으로 남녀노소의 입맛에도 잘 맛는 새로운 장아찌를 제공한다. In addition, with a unique and soft taste not found in conventional pickles and pickles, it provides a new pickles that taste well to the taste of young and old.

Claims (3)

물에 진간장, 소금, 설탕, 물엿, 다시마, 생강, 표고버섯을 넣고 끊이는 양념용액 1차 준비단계와, 1st preparation step of seasoning solution to put in soy sauce, salt, sugar, starch syrup, kelp, ginger, shiitake mushroom, 상기 단계에서 끓게 되면 다시마를 건져내고 10∼30분간 끊인다음 부재료는 건져내고 식초, 미향, 매실액기스를 첨가하여 이를 1∼3분간 끊여주는 양념용액 2차 준비단계와, When boiled in the above step, remove the kelp and cut for 10-30 minutes, then remove the subsidiary ingredients, add the vinegar, flavor and plum extract, and cut it for 1 to 3 minutes, and the second preparation step, 상기 단계를 거친 끓는 양념용액에 정선, 세절된 새송이버섯을 넣어 10∼60초간 데친다음 건져내는 새송이버섯 데치는단계와,In the boiling seasoning solution through the above step, put the pickled, shredded mushrooms of mushrooms and boil them for 10 to 60 seconds. 상기 단계를 거친 양념용액과 새송이버섯을 5∼15℃의 온도에서 자연냉각시키는 단계와, Naturally cooling the seasoning solution and the Pleurotus eryngii at the temperature of 5 to 15 ° C., 상기 냉각된 양념용액에 냉각된 새송이버섯을 넣어 36∼60시간 1차 숙성시키는 단계와, Putting aged cooled mushrooms into the cooled seasoning solution for primary aging for 36 to 60 hours; 상기 숙성과정을 거친 버섯을 건져낸후 양념용액을 더 끊여주고 이를 5∼15℃의 온도에서 자연냉각시킨 상태에서 다시 새송이버섯을 넣어 36∼60시간 2차 숙성시키는 단계를 포함하는 것을 특징으로 하는 새송이버섯장아찌의 제조방법After picking out the mushrooms after the aging process, the seasoning solution is further cut off, and the new mushrooms are put in a state where they are naturally cooled at a temperature of 5 to 15 ° C. and then aged for 36 to 60 hours. Manufacturing method of mushroom pickles 제1항에 있어서, 상기 1,2차 숙성단계를 한번더 반복하는 것을 특징으로 하는 새송이버섯장아찌의 제조방법The method of claim 1, wherein the first and second ripening step is repeated one more time 새송이는 50∼60중량%, 물 20∼30중량%, 간장 3∼10중량%, 소금 1∼2중량%, 양파 1∼5중량%, 고추 0.2∼0.8중량%, 식초 1∼3중량%, 설탕 0.5∼1.5중량%, 미향(맛술) 0.3∼0.8중량%, 다시마 0.2∼0.8중량%, 표고버섯 0.1∼0.3중량%, 생강 0.1∼0.3중량%, 물엿 0.3∼0.8중량%, 매실액기스 2∼4중량%로 됨을 특징으로하는 새송이버섯장아찌의 제조방법Sprouts are 50-60% by weight, water 20-30%, soy sauce 3-10%, salt 1-2%, onion 1-5%, red pepper 0.2-0.8%, vinegar 1-3%, 0.5-1.5 wt% of sugar, 0.3-0.8 wt% of unflavored taste, 0.2-0.8 wt% of kelp, 0.1-0.3 wt% of shiitake mushroom, 0.1-0.3 wt% of ginger, 0.3-0.8 wt% of starch syrup, plum extract 2- Manufacturing method of mushroom mushroom pickles, characterized in that 4% by weight
KR1020040004172A 2004-01-20 2004-01-20 Method for manufacturing changachi made from king oyster mushroom KR100548991B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020040004172A KR100548991B1 (en) 2004-01-20 2004-01-20 Method for manufacturing changachi made from king oyster mushroom

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020040004172A KR100548991B1 (en) 2004-01-20 2004-01-20 Method for manufacturing changachi made from king oyster mushroom

Publications (2)

Publication Number Publication Date
KR20050076260A true KR20050076260A (en) 2005-07-26
KR100548991B1 KR100548991B1 (en) 2006-02-02

Family

ID=37264205

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020040004172A KR100548991B1 (en) 2004-01-20 2004-01-20 Method for manufacturing changachi made from king oyster mushroom

Country Status (1)

Country Link
KR (1) KR100548991B1 (en)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100753356B1 (en) * 2006-10-18 2007-08-30 윤주동 Slices of shiitake mushroom preserved in soy sauce and manufacturing process thereof
KR100753358B1 (en) 2006-10-20 2007-08-30 윤주동 Slices of shiitake mushroom preserved in honey and manufacturing process thereof
KR100863601B1 (en) * 2007-05-15 2008-10-15 영남대학교 산학협력단 Tricholoma matsutake pickle and preparation method thereof
KR100891167B1 (en) * 2007-12-04 2009-04-01 충청북도 (관리부서:충청북도 농업기술원) Enokitake jangacci and manufacturing process of the same
KR101031625B1 (en) * 2008-06-11 2011-04-27 전주대학교 산학협력단 Method of slices of mulberry leaves seasoned with soy
KR101235159B1 (en) * 2009-04-09 2013-02-20 계명대학교 산학협력단 Processed Food of Pleurotus eryngii and Preocessing Method Thereof
KR20140130070A (en) * 2013-04-30 2014-11-07 박낙원 pickles of mustard leaf and manufacturing method thereof
KR101861747B1 (en) * 2016-06-07 2018-07-06 한국식품연구원 A Hard-boiled Food Containing Mushroom and Squid and A Method For Preparing Thereof
KR101959162B1 (en) * 2018-02-02 2019-03-18 극동대학교 산학협력단 Method for Manufacturing Mushroom Pickle having Low Salinity
CN113575915A (en) * 2021-09-28 2021-11-02 中国海洋大学 Preparation method of oyster soy sauce
KR20220026738A (en) * 2020-08-26 2022-03-07 손정미 Method for producing Kochujang Chujae2 mushroom pickle
KR20220053179A (en) * 2020-10-22 2022-04-29 손정미 Method for producing Doenjang Chujae2 mushroom pickle
KR20220053180A (en) * 2020-10-22 2022-04-29 손정미 Method for producing horseradish Chujae2 mushroom pickle
KR20220060166A (en) * 2020-11-04 2022-05-11 주식회사 네이피 Method for producing Cordyceps sinensis soy sauce pickle and Cordyceps sinensis soy sauce pickle produced by same method

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100880691B1 (en) 2007-07-16 2009-01-29 세명제다 영농조합법인 Method of manufacturing green tea seasoned with soy sauce
KR101119953B1 (en) * 2009-10-29 2012-03-16 재단법인 장흥군버섯산업연구원 Method for producing pickles of shiitake mushroom
CN104738593A (en) * 2015-03-27 2015-07-01 林静 Method for preparing seasoning shredded mushrooms
CN104738592A (en) * 2015-03-27 2015-07-01 林静 Production process of seasoned five-spice shredded flammulina velutipes
KR101880877B1 (en) 2018-02-07 2018-08-16 농업회사법인 그린합명회사 Method of manufacturing for marinated mushroom and the braised mushroom in soy sauce by the above method
KR102621081B1 (en) * 2023-05-31 2024-01-04 주식회사 위어스컴퍼니 Method for manufacturing seasoning sauce for shellfish and seafood

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100753356B1 (en) * 2006-10-18 2007-08-30 윤주동 Slices of shiitake mushroom preserved in soy sauce and manufacturing process thereof
KR100753358B1 (en) 2006-10-20 2007-08-30 윤주동 Slices of shiitake mushroom preserved in honey and manufacturing process thereof
KR100863601B1 (en) * 2007-05-15 2008-10-15 영남대학교 산학협력단 Tricholoma matsutake pickle and preparation method thereof
KR100891167B1 (en) * 2007-12-04 2009-04-01 충청북도 (관리부서:충청북도 농업기술원) Enokitake jangacci and manufacturing process of the same
KR101031625B1 (en) * 2008-06-11 2011-04-27 전주대학교 산학협력단 Method of slices of mulberry leaves seasoned with soy
KR101235159B1 (en) * 2009-04-09 2013-02-20 계명대학교 산학협력단 Processed Food of Pleurotus eryngii and Preocessing Method Thereof
KR20140130070A (en) * 2013-04-30 2014-11-07 박낙원 pickles of mustard leaf and manufacturing method thereof
KR101861747B1 (en) * 2016-06-07 2018-07-06 한국식품연구원 A Hard-boiled Food Containing Mushroom and Squid and A Method For Preparing Thereof
KR101959162B1 (en) * 2018-02-02 2019-03-18 극동대학교 산학협력단 Method for Manufacturing Mushroom Pickle having Low Salinity
KR20220026738A (en) * 2020-08-26 2022-03-07 손정미 Method for producing Kochujang Chujae2 mushroom pickle
KR20220053179A (en) * 2020-10-22 2022-04-29 손정미 Method for producing Doenjang Chujae2 mushroom pickle
KR20220053180A (en) * 2020-10-22 2022-04-29 손정미 Method for producing horseradish Chujae2 mushroom pickle
KR20220060166A (en) * 2020-11-04 2022-05-11 주식회사 네이피 Method for producing Cordyceps sinensis soy sauce pickle and Cordyceps sinensis soy sauce pickle produced by same method
CN113575915A (en) * 2021-09-28 2021-11-02 中国海洋大学 Preparation method of oyster soy sauce
CN113575915B (en) * 2021-09-28 2021-12-24 中国海洋大学 Preparation method of oyster soy sauce

Also Published As

Publication number Publication date
KR100548991B1 (en) 2006-02-02

Similar Documents

Publication Publication Date Title
KR100548991B1 (en) Method for manufacturing changachi made from king oyster mushroom
KR101860471B1 (en) Manufacturing method for a wasabia sauce containing sea weed and wasabia sauce and wasabia sauce manufactured therefrom
KR100736466B1 (en) Method for manufacturing citron taste pollack roe
KR101232272B1 (en) Multicolored mul-kimchi using xbrassicoraphanus and multicolored soup for noodle using xbrassicoraphanus
KR102158476B1 (en) Method for Preparing for Seafood Marinating Sauce and Method for Seafood Marinated in Sauce
KR102020305B1 (en) Kimchi containing Allium hookeri and manufacturing method thereof
JPH05260890A (en) Korean pickle-like food and its production
KR102319457B1 (en) Manufacturing method of freezing tangleweed kimchi
KR101892605B1 (en) Manufacture method of Codonopsis lanceolata roasted with seasonings
KR101861747B1 (en) A Hard-boiled Food Containing Mushroom and Squid and A Method For Preparing Thereof
KR101781614B1 (en) Manufacture of kimchi
KR100402416B1 (en) Manufacturing method of pickles
KR101860277B1 (en) Stock for cold noodle using a lotus and method thereof
KR20020024000A (en) The method of making sauce beef rib wite salicornia herbacea
KR100394198B1 (en) method for making diet kimchi and product made by said method
KR100428011B1 (en) Papaya Preserved in Soy Sauce and Process for Preparing the Same
KR20040044806A (en) The producing method of an instant fish and meat gruel
KR102405995B1 (en) Method for manufacturing a multi function marinade using the kimchi marinade, and the multi function marinade manufactured by the method
KR102453220B1 (en) Method for producing horseradish Chujae2 mushroom pickle
KR102661657B1 (en) A manufacturing method of salted and fermented squid
CN108323721A (en) A kind of production method of fish-flavoured shredded pork
CN103549305A (en) Preparation method for soybean sprout pickles
KR102467822B1 (en) Method for producing Kochujang Chujae2 mushroom pickle
KR102075515B1 (en) Young radish kimchi
KR102635336B1 (en) Method for manufacturing naengmyeon broth using Schisandra chinensis

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
LAPS Lapse due to unpaid annual fee